Low carb recipe for Steak Strips covered in a creamy peppercorn sauce
4 x 200g sirloin steaks
4 tbsp red wine vinegar
4 tsp beef stock granules – dissolve in boiling water
400ml boiling water (for beef stock)
4 tbsp double cream
1 clove garlic
300g green beans
peppercorns – grind coarsely (from your pantry)
tin foil, butter, olive oil (from your pantry)
salt & pepper (from your pantry)
Put a dry griddle/frying pan on high heat. On a chopping board rub both sides of each steak with salt, pepper and olive oil. Place steaks in hot pan and sear for 2 to 3 minutes either side for a medium steak. Adjust time to suit your preference. Important – only turn steaks once using tongs (or spoons). Steaks should not overlap. When done, remove and set aside on a plate covered with tin foil to rest for about 10 minutes
Turn the heat down to medium and tip the vinegar into the pan and let it bubble for a few seconds, then pour in the beef stock. Simmer for a few minutes until reduced by half and a little syrupy. Now add the cream and lots of coarsely ground black pepper (to taste). Cook for a few more minutes on medium to low heat until thick and creamy
Put a saucepan of lightly salted water onto boil. Add the greens beans and boil for about 4 minutes until tender but still a bit crunchy. Drain water away, return saucepan to the stove (turn the heat OFF). Add a few pats of butter and the garlic and allow to stand for a few minutes until the butter is melted.
Using a very sharp knife, slice the steaks against the grain: this means cutting across (and not parallel to) the long parallel muscle fibres in the meat creating short fibres in each piece and delivering tender slices of meat
To serve, divide the steak strips and beans between the plates, top the steak with peppercorn sauce
18g carbs and 720 calories per plate.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.